Pork Oriental Salad
Makes 6 servings
Ingredients:
1 pound pork tenderloin
Marinade:
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce,
2 tablespoons sherry, optional
1 tablespoon Hoisin sauce
Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon peanut oil
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root, grated
1 dash Tabasco sauce, optional
Salad:
6 ounces vermicelli
1 cup carrots, julienned
1 cup pea pods
4 green onions, sliced, tops included
1 tablespoon toasted sesame seeds
Preparation:
Marinade:
Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, soy sauce, sherry and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Place in refrigerator to marinate for up to 1 hour, turning bag occasionally.
Dressing:
Combine oils, sugar, soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill.
Salad:
Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl and pour the dressing over vermicelli mixture. Add the green onions. Set aside while preparing pork.
Pork:
Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5 to 7 minutes. Drain and add to the salad mixture. Mix the salad well.
Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.
Ingredients:
1 pound pork tenderloin
Marinade:
2 tablespoons brown sugar
1 1/2 tablespoons soy sauce,
2 tablespoons sherry, optional
1 tablespoon Hoisin sauce
Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon peanut oil
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root, grated
1 dash Tabasco sauce, optional
Salad:
6 ounces vermicelli
1 cup carrots, julienned
1 cup pea pods
4 green onions, sliced, tops included
1 tablespoon toasted sesame seeds
Preparation:
Marinade:
Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, soy sauce, sherry and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Place in refrigerator to marinate for up to 1 hour, turning bag occasionally.
Dressing:
Combine oils, sugar, soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill.
Salad:
Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl and pour the dressing over vermicelli mixture. Add the green onions. Set aside while preparing pork.
Pork:
Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5 to 7 minutes. Drain and add to the salad mixture. Mix the salad well.
Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.
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